Instructions
Follow the steps and taste along the way.
Prepare the squash
Preheat the oven to 210 °C. Cut the squash into wedges about 2 cm thick; you can leave the Hokkaido skin on. Arrange the wedges on a baking sheet and toss with 10 ml of olive oil, 2 g of salt, and the black pepper.
Roast the squash
Roast for 25 to 30 minutes, turning the wedges halfway through. The squash should be tender when pierced with a fork and visibly golden at the edges, but not overcooked.
Season the ricotta
Zest half the lemon and squeeze out about 10 ml of juice. Stir the ricotta with the lemon zest, juice, and remaining 1 g of salt until smooth and pleasantly tangy.
Toast the seeds and sage
Toast the pumpkin seeds in a dry pan for 2 to 3 minutes, shaking the pan occasionally. Once they smell fragrant and begin to pop gently, transfer them to a plate. Add the remaining 5 ml of oil to the pan and fry the sage for about 20 seconds on each side, until the leaves are crisp. Set them on a paper towel.
Toast the bread and serve
Toast the sourdough slices in a toaster or in a dry pan until crisp. Divide the warm squash and lemon ricotta between two plates, then add the pumpkin seeds and sage. Drizzle with honey and balsamic vinegar; serve immediately with the bread.
